In a large sauté pan, cook the onion, shallots and sliced mushrooms in the olive oil until the onions are transparent and the mushrooms are slightly browned.
Add the potatoes, carrots, celery, fennel, Brussels sprouts, and peas and cook for about 5 minutes.
Add the wine and the coconut oil (or butter).
Mix the flour in the coconut milk (or another milk alternative) and pour it into the vegetables, stirring until the sauce is smooth and thickened and the vegetables are crisp tender, about 15 minutes.
Add the herbs, turkey, salt and pepper, and stir.
Remove the bay leaf and discard it.
Crust Directions
To prepare the crust, mix the GF flour and almond flour together in a food processor using the dough blade.
Add the Crisco (or oil), herbs and salt and mix well to form a dough.
Add up to one-half cup water (a little at a time) if the dough seems too dry.
Cut the dough in half and roll into a 13-inch circle.
If using a bottom crust (we didn't use a bottom crust), fit the dough into a 1-quart, oiled, baking dish and trim the edges, leaving a ½-inch overhang.
Spoon the filling into the bottom crust.
Roll out the second half of the dough into a 12-inch circle.
Place it over the filling and trim the edges of the dough.
Make 4 incisions in the top crust with a knife to serve as vents.
Bake the potpie at 350°F for 45 minutes, or until the top crust is golden brown.